Photo: Pasta del Magnifico alla Garga Recipe
Ingredients
- 1 cup heavy cream
- 2 tablespoons cognac or dry sherry
- 1 lemon, zested
- 1 large navel orange, zested
- 1/2 teaspoon coarse salt
- 2 tablespoons fresh mint, chopped, about 3 sprigs
- 12 leaves fresh basil, shredded or torn
- 1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente
- 1/2 cup grated Parmigiano-Reggiano
Directions
In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.
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By Demeralda
Flushing, MI
on February 22, 2013
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Wow, simple, rich and delicious! I wish I had doubled it because it is SO good. It is so quick to prepare, a big bonus. The citrus and mint are really unique and give it a special touch. The reviewer "ally_1284" said this was her favorite Rachel Ray recipe, which is why I tried it. And I agree. I will definitely make it again.
By ally_1284
Chicago, IL
on September 09, 2011
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So far, this is my favorite Rachel Ray recipe. There aren't a lot of ingredients, it's easy, it's fast, and I have to make double the amount as I usually do because I can't get enough of it. Absolutely mouthwatering.
By brigette143
plano, tx
on January 17, 2011
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I loved this recipe and so did my husband and in-laws. The zest and the fresh herbs made this dish so light and refreshing for alfredo lovers. I served it along side Emeril's chicken marsala recipe. My inlaws said it was better than any fancy restaurant they had ever been to. The only thing I did different was to put the parmesan into the cream mixture before I tossed it into the pasta. I prefer the parmesan to be more melted. I highly recommend this recipe but just be careful not to cook it too soon. It only takes about 15 minutes tops to cook...prep time and all.
Read all 17 reviews